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Abstract of the food#10
Measuing Parameters in Olives (Aceituna) and in the Residue of Pressed Grapes (Orujo) Using AOTF-NIR Spectroscopy

A Brimrose AOTF-NIR spectrometer with a probe attachment was used to scan spectral data on samples of olives (Aceituna) and residue (Orujo). Calibration models were built for moisture and fat in both Aceituna and Orujo. The results showed good correlation between the spectral data and reference values.
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